Our holidays can be quickly filled with sugar, sweets and more desserts. As much as I love to make them and share my favorites, I’m also serving up the fruits and veggies on the home front each and every day. This week I kept it festive by making My Parmesan Chicken on top of what I called Our Holiday Salad. Our holiday salad was everything red and green; romaine, spinach, tomatoes, green bell peppers, red bell peppers, cucumbers and pomegranate seeds. The Pomegranate seeds were a wonderfully sweet addition and there are high antioxidant claims on these tasty beauties.
My youngest decided she preferred hers on the side, but the beauty of it all? She was eating them. Even better? She took left-overs for lunch the next day.
Pomegranate Vinaigrette by Jodie Fitz
1 large pomegranate
1/3 cup oil
2 tablespoons water
1 tablespoon white vinegar
1/4 teaspoon garlic powder
1/4 teaspoon dried mustard
1/4 teaspoon salt
1/4 teaspoon onion salt
1/8 teaspoon white pepper
1. Cut the pomegranate in half. Squeeze the juice into a bowl. Remove the seeds. Use half of the seeds as a salad topper & the other half for the vinaigrette.
2. Prepare the Pomegranate seeds for the vinaigrette by placing them in a mini chopper and grinding them. Strain the seeds discarding in seed remains and using the juice for the vinaigrette. You should have a 1/2 a cup of the freshly squeezed juice to make the vinaigrette.
3. Add in the vinegar, water & oil. Stir with a fork or whisk vigorously.
4. using a fork or whisk add in the spices and mix vigorously again. Note: You can use a salad shaker vs. a fork or whisk.
5. Stir well or shake in a sale dressing shaker before pouring onto the salad.
Disclosure: I am pleased to be working with MVP Health Care and the MVP Generation Go Program, which has sponsored this post. My participation is voluntary and my opinion is always my own, as is any advice offered.